Best 2 Cranberry Zucchini Wedges Recipes

**Cranberry Zucchini Wedges: A Delightful Combination of Tart and Sweet**

Zucchini, a versatile summer squash, takes center stage in this delectable dish, complemented by the tangy sweetness of cranberries. These Cranberry Zucchini Wedges are a symphony of flavors and textures, offering a refreshing twist to your everyday meals. Whether you prefer them as a crispy appetizer, a wholesome side dish, or even a light vegetarian main course, these wedges are sure to tantalize your taste buds.

**Recipe 1: Cranberry Zucchini Wedges with Feta and Pecans**

This recipe combines the flavors of tangy cranberries, crisp zucchini, creamy feta cheese, and crunchy pecans, creating a delightful medley of textures. The wedges are coated in a light batter and baked until golden brown, resulting in a crispy exterior and a tender, flavorful interior.

**Recipe 2: Cranberry Zucchini Wedges with Goat Cheese and Honey**

For a more sophisticated flavor profile, try this recipe featuring goat cheese and honey. The tangy goat cheese pairs perfectly with the sweetness of cranberries and honey, while the zucchini provides a refreshing crunch. Drizzled with a sweet and tangy honey glaze, these wedges are sure to impress your dinner guests.

**Recipe 3: Cranberry Zucchini Wedges with Parmesan and Herbs**

If you're looking for a classic flavor combination, this recipe is for you. Parmesan cheese and herbs, such as basil, oregano, and thyme, add a savory touch to the wedges. Coated in a simple breadcrumb mixture and baked to perfection, these wedges are crispy, flavorful, and perfect for any occasion.

Let's cook with our recipes!

ZUCCHINI WEDGES RECIPE BY TASTY

Zucchini Wedges Recipe by Tasty image

Here's what you need: large zucchinis, eggs, italian breadcrumb, red pepper flakes, salt, pepper

Provided by Hannah Williams

Categories Snacks

Yield 3 servings

Number Of Ingredients 6

Ingredients

3 large zucchinis
2 eggs, beaten
2 cups italian breadcrumb
1 teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon pepper

Steps:

Preheat oven to 350°F (180°C).
Slice the ends off of each zucchini, then slice them in half and into wedges.
In a bowl, mix breadcrumbs, red pepper flakes, and salt.
Dip each wedge into egg mixture, then breadcrumb mixture.
Place on a baking sheet, skin side down.
Bake 15-20 minutes.
Enjoy!

Nutrition Facts : Calories 597 calories, Carbohydrate 98 grams, Fat 11 grams, Fiber 8 grams, Protein 24 grams, Sugar 12 grams

CRANBERRY ZUCCHINI WEDGES

Cranberry Zucchini Wedges image

I try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and zucchini. And they're perfect for brunch.-Redawna Kalynchuk, Sexsmith, Alberta

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 cakes (8 pieces each).

Number Of Ingredients 14

Ingredients

1 can (20 ounces) pineapple chunks
3 cups all-purpose flour
1-3/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, room temperature
1 cup canola oil
2 teaspoons vanilla extract
1 cup tightly packed shredded zucchini
1 cup fresh or frozen cranberries, halved
1/2 cup chopped walnuts
Confectioners' sugar
Sugared cranberries, optional

Steps:

Drain pineapple, reserving 1/3 cup juice (save remaining juice for another use). Place the pineapple and reserved juice in a blender; cover and process until smooth. Set aside. , In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, oil, vanilla and pineapple mixture; stir into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts., Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks to cool completely. Just before serving, dust with confectioners' sugar. If desired, top with sugared cranberries.

Nutrition Facts : Calories 354 calories, Fat 17g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 264mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

Choose fresh, firm zucchini for best results.
Use a sharp knife to cut the zucchini into even wedges.
Toss the zucchini wedges with olive oil, salt, and pepper before roasting to enhance their flavor.
Roast the zucchini wedges at a high temperature (425°F) to caramelize the edges and create a slightly crispy texture.
Add fresh cranberries to the zucchini wedges during the last few minutes of roasting for a tart and tangy flavor.
Drizzle the roasted zucchini and cranberries with honey or maple syrup for a touch of sweetness.
Garnish the roasted zucchini and cranberries with fresh herbs, such as parsley, thyme, or rosemary, for an extra layer of flavor and color.

Conclusion:

This recipe for Cranberry Zucchini Wedges is a simple and delicious side dish that is perfect for any occasion. The combination of sweet cranberries and savory zucchini is sure to please everyone at the table. These roasted wedges are also a great way to get your daily dose of fruits and vegetables. So next time you're looking for a healthy and flavorful side dish, give this recipe a try.